What others say: “The unapologetically aggressive main menu includes stick-to-your-ribs handhelds like fried chicken and egg on a honey biscuit, and shaved ham, apple butter and thyme streusel on an apple bun; and the roster of larger dishes features tea-brined chicken, and a burger with a fried egg and hashbrowns.” — Matthew Odam, Austin American-Statesman

Bao’d Up

Bao’d Up

This fast-casual upstart devoted to Chinese steamed buns of global street-food fame was opened by Ting Li, the mastermind behind Xian Sushi and Noodle.

What others say: “To reach Otoko, you must walk through a central courtyard, past a quietly burbling fountain and up a set of unmarked stairs. The subtly perforated name in the steel confirms you’re in the right place, and then you walk into a darkened room about half the size of most Texas bathrooms.” — Jolène M. Bouchon, Austin Monthly

What others say: “Dining trends reflect how we live, documenting our aspirations and — more acutely — our anxieties. It doesn't take any particular investment in politics to know why comfort food is having a moment. Still, chef Philip Speer's Bonhomie has arrived at such the right time that it seems almost prescient.” — Brandon Watson, The Austin Chronicle